Vellam payar sundal – cardamom infused red bean dessert.

vellam payar sundal, red bean dessert
Vellam payar sundal is a protein-rich dessert with strong Asian flavours. Enjoy this gluten-free dessert as a snack or as prasadam during most South Indian festivals. Typically served at bommai golu as a take away with “vettalai paaku ( betel leaf pack) this dessert is a satvik recipe. 
Vellam payar sundal is one of my favourite recipes for my dad. Come Navratri season, he will literally ask my mom every day if it is sweet payar sundal naivedyam that day. Except for the last two days of the 9 Bommai golu days, he is just happy to get payar sundal every day. With the approaching Navaratri, the cardamom-infused vellam payar sundal is the one I really miss. Amma liked it because it was so easy to make them. 

Ingredients to this Red bean dessert

The Red bean dessert is a very simple recipe that you can make in a pressure cooker or using an instant pot.

Red bean – Also called adzuki bean is a popular in sweet Asian desserts. The creamy texture of this bean when cooked is what makes it popular in desserts. In traditional vellam payar sundal, red cowpeas is used. Now that is not commonly available in all places and so red bean is the next best.

Coconut jaggery – Coconut jaggery, unlike popular belief, is not made from coconut kernels. A cut made on the flowering bunch oozes a sweet sap. This is collected and evaporated using heat to prepare the sweet product. Coconut jaggery is a sweet addition and contributes significantly to the glycemic index. It is still valued for its inulin content and  small amounts of minerals like iron present in it.

Grated coconut- freshly grated coconut is a common ingredient in most South Indian salads and sundals. In this recipe, it gives a soft and sweet, nutty add to it. If fresh coconut is not in your reach, use frozen grated coconut after thawing.

The details of quantities of these ingredients and other flavourants are in this recipe card along with the two methods of making it.

Vellam payar sundal

Cardamom infused red bean dessert that is gluten fre is popular bommaigolu prasadam.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 30 minutes
Course Desserts, Sweets and savories, Traditional
Cuisine Baby toddler food, gluten free, Indian, Karnataka, Kids choice, Pressure cooker, South indian, tamilnadu, Vegetarian, Winter
Servings 4 people


To pressure cook

  • 1 cup adzuki bean ( Red bean, Karamani, Munpayar)
  • 2.5 cups Water

For the sweet syrup

  • 3/4 cup jaggery coconut jaggery, palm or cane jaggery
  • 1 cup drinking water

other additions

  • 1/4 tsp green cardomom powder
  • 3/4 cup grated coconut or 1/2 cup dessicated coconut
  • 1 tsp ghee / clarified butter ( use coconut oil for the vegan version)


  • Check the red bean for stones or sticks ( common impurities) and pick them out.
  • Wash and clean the red bean.
  • Add the washed red bean and the water into the pressure cooker and cook for approximately two whistles or 20 minutes.
  • Once the pressure is released, open the cooker and check the bean for doneness. It will mush easily when pressed. If so it is cooked well.
  • Remove excess cooking water if any and collect the beans.

For the sweet syrup

  • Once the cooker is set to cook the bean, take a cup of water in a sauce pan and bring it to heat.
  • Crush the coconut jaggery into bits and add to the hot water in the sauce pan
  • Set on a slow simmer till the jagggery melts. stir occasionally.
  • Once it is melted, remove from heat and set aside.

To make the sundal

  • In a heavy wok or pan, strain the melted jaggery syrup and set to heat up again
  • Add in the cooked bean to the warm jaggery syrup. slightly mash the beans as you mix them in.
  • As it begins to bubble stir it well and add the coconut grated, the cardamom powder and keep mixing.
  • As the mixture comes together and the water in the sweet syrup will reduce and the mixture begins to thicken. Now add the ghee (or coconut oil) and continue mixing and cooking.
  • The dessert is ready. The consistency of the dessert will become a thick one like a potato mash or a scoopable halwa.
  • Remove from heat and portion out to serve.
    vellam payar sundal, red bean dessert


In the instant pot:
Cook the beans on high pressure for 17 minutes and allow natural pressure release. Drain excess water in the red bean and add jaggery syrup, coconut and cardamom. Set this back on saute mode and let the flavours infuse. As it becomes thick add ghee/coconut oil and the dessert is ready.
Keyword Indian desserts, Temple prasadam
Tried this recipe?Let us know how it was!

Tips to get the best payar sundal

  • The bean is best cooked till soft to press, You could also soak the beans for about an hour before cooking. This cuts down cooking time.
  • The jaggery syrup should be strained for impurities as the natural coconut jaggery may have impurities in them.

Here is a list of essential Navrathri prasadam sundal recipes you don’t want to miss.

Sundal podi – Prep this podi earlier to add to the sundals as it makes sundal flavourful and quick.
Rajma podi sundal – A fantastic twist to classic sundal with kidney beans ( rajma)
Navarathna sundal – A traditional sundal recipe with 9 varieties of beans.
Pacha pattani sundal- Quick and easy lemongrass sundal with frozen peas is an easy option for the bommai golu recipe.
With red bean / adzuki you can also make these easy popsicles for summer- Red bean and cherry iceblocks.

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payar sundal with adzuki bean and sweet jaggery.

Vellam payarsundal

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The Girl Next Door
5 years ago

This looks so lovely, Seema! I love the idea of using red beans to make sundal – they’re different from rajma, right?
I also love that you have used coconut jaggery here. 🙂

Vidya Narayan
5 years ago

Sweet payaru is one of my favourites. Loads of roasted coconut pieces and flavourful cardamom, We make this for Dashami. Perfect sweet treat for Navratri.

Mayuri Patel
5 years ago

This is a new dish for me, but it sure looks tempting. I like how South India has dishes that are traditionally made for the Navratri festival.

Sujata Roy
5 years ago

Loved your healthy and yummy sweet treat Seema. This post tempted me to try soon. Loved the use of coconut jaggery in it. Now I have to go to the market for coconut jaggery. Don’t know if its available or not. Let’s try. Superb share.

5 years ago

This was my grandma’s favourite on all occasions! Lovely share on the theme.

Poonam Bachhav
5 years ago

This is a new recipe to me Seema but it sounds so delectable with the blend of jaggery and grated coconut flavors in it. Lovely festive treat apt for the theme .

5 years ago

Such a healthy share Seema !! Never tried my hand though yet, still tempting to try the coconut jaggery 🙂

5 years ago

Wonderful recipe Seema. I have only had red bean paste stuffed sweet buns.Never tried sweet sundal.

5 years ago

Innovative recipe and lovely share!!!

Sujata Shukla
5 years ago

Sweet Sundal with coconut jaggery -thats interesting and must make for a lovely flavour, with the goodness of both coconut and jaggery

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